Enchilada Puff Pastry Ring

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 10 - 12

Nutritional value per serving:

Calories 249, total fat 13 G., saturated fats 5 G., proteins 12 G., carbohydrates 21 G., fiber 2 G., cholesterol 38 mg, sodium 482 mg, sugar 2 G.

The Mexican dish "enchiladas"—tortilla tubes filled with chicken in tomato sauce and topped with a layer of melting cheese—are delicious, but they're awkward to eat with your hands as an appetizer. This recipe is adapted for an appetizer: instead of tortillas, use ready-made bagel dough (cut into triangles), wrap the chicken filling in enchilada sauce and a generous layer of cheese, arrange them in a circle, like the sun, and bake until crispy. Serve the enchiladas as you baked them—in a circle, with a bowl of salsa in the center so everyone can tear off a enchilada, dip it in the sauce, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 cups shredded grilled chicken (remove skin and bones)
0.5 cup store-bought red enchilada sauce
1/4 cup pickled jalapeño peppers, finely chopped
1 teaspoon chili powder
0.5 tsp ground cumin
1 clove garlic, finely chopped
2 green onions, thinly sliced, white parts separated from green parts
2 packages of 220g chilled croissant dough
0.5 cup of grated Mexican cheese mix (e.g. Cotija, Oaxaca)
85g Pepper Jack cheese slices, halved (about 5 slices)
2 tbsp unsalted butter, melted
Cooking spray to spray the baking sheet
Salsa, for serving
Sour cream diluted with water, for serving
Special equipment: ramekin with a diameter of 12 cm.

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a bowl, combine the chicken, enchilada sauce, pickled jalapeños, chili pepper, cumin, garlic, white part of the green onion, and 1/2 teaspoon salt. Set aside.

Spray the back of a baking sheet with cooking spray. Unfold both packages of croissant dough and divide into 16 triangles. Place a 5-inch ramekin in the center of the prepared baking sheet.
Arrange the triangles of dough in a ring around the pan so that their short sides touch the pan and overlap slightly, and their pointed ends face outward (like a sun).
Place the chicken mixture on the short ends of the triangles closest to the ramekin. Sprinkle with the Mexican cheese mixture. Then top with slices of Pepper Jack cheese. Remove the ramekin.
Take the pointed end of one of the triangles and fold it over the filling, tucking the tip under the bottom edge of the dough to secure it (the dough will completely cover the filling). Repeat with the remaining triangles (there will be gaps between them with chicken filling sticking out).
Bake until the crust is golden brown and the cheese is melted, about 25 minutes. Brush the crust with butter and sprinkle with green onions. Let cool for 15 minutes.
Using a spatula, slide the ring from the baking sheet onto a serving plate. Serve with salsa and a drizzle of sour cream.

Categories:

recipe / Calorie content of prepared meals / Bakery / Savory pies and buns / Appetizers / Beer snacks / Snacks / Snacks with sauces / Meat appetizers / Food Network - recipes / Tex-Mex

Similar recipes